Watermelon and feta salad is a traditional Greek dish that’s popular during the summer months. It’s typically dressed with a few sprigs of fresh mint and drizzled with a good quality extra virgin olive oil. The salty-sweet refresher has become very trendy recently, hence the countless variations of it that appear on social media, as well as on restaurant menus. I played around with a couple of versions of it this summer and found it to be just as good as it’s cracked up to be.
My version is loaded with flavor and texture. The sweet cubes of watermelon contrast against the salty feta cheese and the parsley-mint combination wake up the palate. My twist on this classic summer dish is the addition of fresh, ripe figs. The sweet figs, which are often paired with salty slices of prosciutto or hunks of parmesan cheese, not only add texture to the dish, but they, too, contrast with the saltiness of the feta and kalamata olives. Figs are in season beginning in late summer, so take advantage of these sweet little gems and add them to as many dishes as you can! This colorful salad can be served as an appetizer or as a side dish. It’s also a great way to use the veggies and herbs you may have growing in your summer garden!
Watermelon, Fig & Feta
- Seedless watermelon, cut into cubes
- Grape or cherry tomatoes, yellow and red, halved
- Cucumber, seeded and sliced
- Fresh figs, stems removed and skin on, halved or quartered depending on their size
- Feta cheese
- Kalamata olives, chopped
- Fresh mint, chopped
- Fresh Italian parsley, chopped
- Extra virgin olive oil
- Splash of white balsamic vinegar
- Pinch of sea salt
- Ground black pepper
- Step 1 In the bottom of a bowl, place the cubed watermelon.
- Step 2 Add the cucumbers and tomatoes.
- Step 3 Add the figs and herbs.
- Step 4 Season with a pinch of sea salt and a little black pepper.
- Step 5 Drizzle with a good quality extra virgin olive oil and a splash of white balsamic vinegar.
- Step 6 Toss gently.
- Step 7 Spoon into a serving dish and top with crumbled feta cheese and chopped kalamata olives.
Cook’s note: Amounts are flexible and should be based on how many people you’ll be serving. Thin slices of red onion are an optional addition.